Wash and dry the fresh produce. Stack the pasta sheets; quarter lengthwise, then crosswise. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, half the romano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), broth, and 3/4 cup of water. Season with salt and pepper. Heat to boiling on high.

Once boiling, add the prepared pasta sheets and spinach. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the pasta is cooked through and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the spicy ricotta. Garnish with the remaining romano. Enjoy!